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Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake

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Ever wanted to eat Autumn? Well, with this cake full of cinnamon, nutmeg, ginger, and cloves, now you can.

Recipe

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Pumpkin Spice Bundt Cake
Servings:

serving time10-12 People

Ingredients

  • Butter, for greasing

  • 500 grams plain flour

  • 1x425 grams tinned pumpkin purée

  • 4 eggs

  • 200 milliliters vegetable oil

  • 150 milliliters whole milk

  • 250 grams caster sugar

  • 250 grams light brown sugar

  • 2 tsb bicarbonate of soda

  • 1 tsp salt

  • 1 and 1/2 tsp ground cinnamon

  • 1 and 1/2 tsp ground nutmeg

  • 1 and 1/2 tsp ground ginger

  • 1 and 1/2 tsp ground cloves

  • Topping

  • 200 grams icing sugar

  • Ground cinnamon & nutmeg to dust

  • You will also need a 1.5 liter Bundt tin

Instructions

  1. Preheat the oven to 180°C/160°C fan/gas 4 and grease and lightly flour a 1.5 liter Bundt tin. As this cake has a high sugar content, it is more likely to caramelize and stick to the tin, so the layer of flour helps prevent this.

  2. In a large mixing bowl, beat together the pumpkin purée, eggs, oil, milk and both sugars until they are well blended.

  3. Using another bowl, combine the flour, bicarbonate of soda, salt, and spices.

  4. Fold the dry ingredients into the wet ingredients and mix until smooth, with no large lumps of flour remaining.

  5. Pour into the prepared tin and bake for 50 minutes, or until a skewer inserted comes out clean. Leave the cake to cool for 10-15 minutes, or until the pan is cool enough to touch.

  6. Use a plastic spatula or knife and run it around the edges of the tin if the cake looks like it might be stuck.

  7. Invert onto a cooling rack and leave to cool completely before decorating.

  8. For the topping, mix the icing sugar with 1 tablespoon of water to make a thick paste.

  9. Transfer to a piping bag, cut a medium sized hole in the tip, and pipe a thick ring around the top of the cold Bundt, then tap the cooling rack firmly on the work surface to encourage the icing to start spreading and to drip down the edges.

  10. Dust with a little nutmeg and cinnamon before moving the cake to a cake stand or large cake stand to serve. This cake will stay beautifully moist for 5-6 days.

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Transcript

- Bundt cakes are a really interesting cake, 'cause they look amazing without you really having to do much hard work. This is a pumpkin spice bundt cake, so it locks in that moisture and it has a really nice autumnal spice. I'm gonna show you how to bake it. So to start making my pumpkin spice cake the first thing I'm gonna do is combine all of my wet ingredients in a bowl. It's a cake made with oil, which means that there's no creaming, there's no faffing around with getting the air into it, it just all goes straight into a bowl, nice and easy. So I've got oil, which goes in first, and then one tin of pumpkin puree. When you add a puree or a vegetable to a cake it makes it really moist, it locks in all that moisture, which means the cake will not be dry at all. I've got some light brown sugar, which gives a really nice caramely flavor to the cake. And then some caster sugar, which is just for the structure. I'm gonna whisk them together and then add my eggs. It's a little bit like a kind of autumnal carrot cake if you like. And then I've got four eggs. It's quite a large cake, but adding all of that moisture means that it will keep for ages, so you can eat it all week. Give them a whisk 'til they're nicely combined. And the last wet ingredient is the milk. So that goes into the bowl as well. Give it a mix. And then once that is all really nicely combined you can set that to one side whilst you mix together the dry ingredients. So I've got some plain flour in a bowl, into that I'm gonna be adding two teaspoons of bicarbonate of soda, which will make the cake rise nicely. I've got four different spices that will make our kind of pumpkin spice mix. So one and 1/2 of cinnamon, 'cause that's kind of the most predominate flavor. And then you've got 1/2 a teaspoon of nutmeg, 1/2 a teaspoon of ginger, 1/8 of a teaspoon of ground cloves, and that gives it that kind of almost Christmasy feel. Then we're gonna give that a mix to get that nicely incorporated with the flour, so when you add it to your wet ingredients you get a really nice distribution of the raising agents. And we need a pinch of salt, 'cause we're not using butter. It's important to have that kind of salty kick in the back. Stir that in as well. Then we are quite simply gonna fold in the dry ingredients into the wet ingredients and then the cake mixture is ready to go into the oven. It's that simple. Put half of the dry ingredients into the wet before I beat it in. So give that a stir. It looks a bit like pumpkin soup at the moment, but it will rise nicely into a really soft cake. And then add the rest of your flour and stir that in. And then you should be left with a nice, thick, smooth batter at the end. Now you might wanna just grab your whisk and give it a little bit of an extra whisk to make sure you haven't got any lumps of flour or pumpkin in there at all. And then when it's nice and smooth, like this, it's ready to go into a tin. So this is my bundt tin and I've already greased it with butter and then sprinkled in a little bit of flour, which helps it not to stick to the edges once it's baking. You can use any style of this, but this is my one. It's got some nice kind of diamond shapes in it. It has to be 1.5 liters, so that the cakes rises properly in the oven or it will kind of spill over or it won't rise enough. Just gonna pour in the mixture all around the edges of the tin. Scrape down all the last little bits. Get ever little morsel in there and smooth down the top. And this is ready to bake in the oven for 50 minutes. So my cake's been in the oven for 50 minutes. I've let it cool for about 20 to 25 minutes, so it's just about warm enough to touch. I'm gonna turn it out onto a rack to cool before I ice it. Just take the rack, pop it on top, do a nice flip. And because we greased it and floured it it should come out really nicely. There we go. It's got this amazing pattern on it, which will catch all the kind of pockets of icing as you pour it over in a minute. We're decorating this cake with a really simple icing and a nice sprinkle of different spices on the top. I'm just gonna take a mixing bowl, add in some icing sugar, then we want about a tablespoon of water to make a nice, thick paste. You can always add a little bit more later. So this is the perfect consistency of icing, nice and thick, but still thin enough to run down the edges. I'm gonna pop that into a piping bag, pop it over a jar, so that it doesn't fall away when I pour stuff in. Spoon it into there. So I'm gonna squeeze it down inside, twist the top, so it doesn't fall out, then I'm gonna pipe a nice line around the top and put some into each little pocket, so you get this lovely flavor of sweetness that compliments the pumpkin cake. So cut the end off and just drizzle your icing over the cake. Depends on what shape your bundt cake is. Mine's got this lovely geometric pattern, so I'm gonna try and compliment it with my icing. But if yours is kind of round or slightly patterned then ice according. Get a little bit going down the inside of the cake as well to run out really nicely just with these lovely drips. And then the finishing touch is a sprinkle of cinnamon just like you'd get on top of like a pumpkin spice latte or something like that. And a tiny little bit of nutmeg. This is a really nice, kind of delicately spiced cake and the pumpkin makes a really great change from carrot cake. It's got that lovely moist sponge. This cake is super simple and totally addictive. You've got to try this out at home.

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